I looooove brunch food! Waking up late on a Sunday and having a big leisurely brunch is like heaven for me. I always make pancakes with fruit in them, but savory pancakes are a whole new realm that I hadn’t explored. And since I recently rediscovered how good hash browns are, these seemed like an awesome idea. And they came out great for my first try! This recipe made enough for 4 medium-sized pancakes.

1 small russet potato, peeled and grated

1 red onion, diced

3 cloves of garlic, chopped

4-5 tbsp of all purpose self-raising flour (unbleached)

1/3 cup unsweetened soy milk

pinch of paprika

salt and pepper to taste

earth balance vegan butter for frying

Mix everything together, adding more or less milk and flour toget the right consistency. You should be able to form a patty that will stick together in the pan (I did a little “test” pancake first to see if I needed more flour and ended up adding a little more so that they wouldn’t fall apart).

Coat the pan with a layer of butter and cook the patties on med-low heat until golden brown on both sides.

I garnished them with some guacamole, cilantro, and black olives. Yum!